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Total Recipe Time: 30 to 35 minutes
Makes 12 servings
1 cup all-purpose flour
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 cup milk
2 tablespoons butter, melted
|1.||Combine flour, chives, salt and thyme in bowl. In separate bowl, whisk together milk and eggs; gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1 hour, if desired.) After removing roast, heat oven to 450°F. Spoon butter into 12 muffin cups; tip to coat bottoms. Fill cups halfway with batter. Bake in 450°F oven 15 to 18 minutes or until puffed and golden. Serve immediately.
Nutrition information per serving: 77 calories; 3 g fat (2 g saturated fat; 1 g monounsaturated fat); 38 mg cholesterol; 70 mg sodium; 9 g carbohydrate; 0.3 g fiber; 3 g protein; 1.2 mg niacin; 0.0 mg vitamin B6; 0.2 mcg vitamin B12; 0.7 mg iron; 6.6 mcg selenium; 0.3 mg zinc; 29.4 mg choline.